Washington-based Dominick Iaderaia has established a career in restaurant and brewery operations, contributing to the opening and design of more than 20 restaurants. His professional experience centers on improving operational performance, reducing costs, reducing waste, and increasing profitability across restaurants, breweries, and foodservice operations. By maintaining clear standards and financial discipline, Dominick Iaderaia has delivered consistent results throughout his career.
His Professional Career in the Food & Restaurant Industry
Events Coordinator
Dominick began in the food industry as an Events Coordinator and Food Tech at Outback Steakhouse, where he worked for more than 10 years. In this role, he maintained food quality and ensured kitchen standards were met. He coordinated event schedules and timelines while managing logistics and operations across Michigan.
Dominick also managed administrative logistics for event planning, booking, and promotion. He organized large parties and gatherings, consulted with customers to define objectives and requirements, and hired, trained, and supervised volunteers and support staff. He reviewed event invoices, approved payments, and inspected facilities to ensure they met client needs.
District Manager/Training Manager
Dominick Iaderaia later joined BBRG Restaurant Group in Pittsburgh, Pennsylvania, serving as District Manager/Training Manager for over a decade. He supervised six locations in Pittsburgh and maintained consistent operational standards across all sites.
Dominick recruited, developed, and promoted employees to build a capable leadership team. He implemented structured sales and customer service practices and collaborated with other district managers to improve performance. He strengthened relationships with store and field leadership while driving sales growth and operational efficiency.
By establishing clear sales strategies and coaching teams, he consistently exceeded targets and improved profitability. He generated financial and operational reports to guide planning, maintained financial controls, and identified opportunities to streamline processes and manage expenses. Working with executive leadership, including the vice president and ownership, he addressed operational challenges and supported continuous improvement initiatives.
Director of Operations and Food & Beverage
Dominick Iaderaia advanced to Von Ebert Brewing in Portland, Oregon, where he served as Director of Operations and Food & Beverage for nearly 10 years. He directed multi-location restaurant and brewery operations and held full responsibility for financial performance, team leadership, guest experience, and brand execution across six locations.
His responsibilities included operational planning, cost control, staff management, marketing oversight, menu development, sales growth initiatives, and customer satisfaction. He aligned daily operations with long-term business objectives while maintaining consistent service standards.
Dominick controlled costs for four restaurants and two breweries and delivered detailed training to kitchen and customer-facing teams. He identified performance gaps and implemented corrective actions to maintain service standards. He oversaw departmental profit-and-loss statements and budgets, and developed strategies to improve restaurant performance, streamline food preparation processes, and reduce waste.
He managed the marketing team to ensure that the website, social media, and design materials followed brand guidelines. He also worked with a qualified chef to expand menu offerings.
By regularly reviewing operations, he optimized workflows to support staffing coverage and guest satisfaction. He managed scheduling to maintain service levels and addressed escalated customer concerns promptly and professionally. To drive revenue, he developed special events and promotional initiatives, evaluated pricing and discount strategies, and reviewed marketing performance. By analyzing sales and purchasing data, he guided inventory decisions and partnered with catering teams to deliver effective food service for special events.
Dominick later relocated to Washington State and transitioned into a new industry as Area Manager at Auto-Chlor System, which manufactures commercial dish machines and cleaning and sanitizing chemicals.
Hobbies
He enjoys cooking and maintains a strong interest in food. Outside of work, he participates in outdoor activities throughout Washington State, including hiking, backpacking, rock climbing, kayaking, camping, overlanding, and off-roading. He also helps clean trails, campgrounds, and other backcountry areas.
He collects sports memorabilia and attends live concerts and comedy shows. He plays poker and spends time with his dogs. Dominick Iaderaia continues to balance his professional career with his personal interests.
